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Ignore the juice bag question I figured that one out. Tried to delete the post but can't seem to do it.
Anyway, I have some questions about the methods and ingredients of the Finer Wine Kit. I've been told that these kits are tweaked and directions should be followed exactly. I suppose I will jump into the experiment and be obedient, except for the early degassing directions.
I plan to start this Forte Series Tuscan kit in a month or so when the weather warms up but I started to read the enclosed directions. Some things don't strike me as quite right. I will make my comparisons to four years of fresh juice bucket winemaking.
For starters, does anyone know the exact ingredients in packages A,B and C? A & C look identical and are labeled Start Pack and Yeast Nutrient. To me they look like Urea and Diammonium Phosphate. In all my years of wine making I have stayed away from those products. LD Carlson sells the stuff and labels it, yeast nutrient. I've read that Diammonium Phosphate and Urea are junk food for yeast and I've always used Go-Ferm with excellent results. I have no idea what packet B is but the instructions call it Yeast starter and activator. Can anyone tell me with certainty, what these packages contain?
I'd like to jump to their racking directions. After 15 days, they instruct the wine maker to rack and degass at this early stage. I typically degass a week before bottling. That could be 11-12 months. Then they tell you to add a packet of Potassium Sorbate. I only use potassium sorbate if I had a stuck fermentation and would like some insurance that my bottles won't explode. My feeling is the fewer chemicals the better. The instructions claim if not used, the wine could become slightly carbonated; something I have not experienced.
I am throwing these questions out, because a lot of what I read in their pamphlet so far, doesn't match up with what I believe to be some basic wine making principals. I look forward to hearing from you all.
Let the discussion begin.
Anyway, I have some questions about the methods and ingredients of the Finer Wine Kit. I've been told that these kits are tweaked and directions should be followed exactly. I suppose I will jump into the experiment and be obedient, except for the early degassing directions.
I plan to start this Forte Series Tuscan kit in a month or so when the weather warms up but I started to read the enclosed directions. Some things don't strike me as quite right. I will make my comparisons to four years of fresh juice bucket winemaking.
For starters, does anyone know the exact ingredients in packages A,B and C? A & C look identical and are labeled Start Pack and Yeast Nutrient. To me they look like Urea and Diammonium Phosphate. In all my years of wine making I have stayed away from those products. LD Carlson sells the stuff and labels it, yeast nutrient. I've read that Diammonium Phosphate and Urea are junk food for yeast and I've always used Go-Ferm with excellent results. I have no idea what packet B is but the instructions call it Yeast starter and activator. Can anyone tell me with certainty, what these packages contain?
I'd like to jump to their racking directions. After 15 days, they instruct the wine maker to rack and degass at this early stage. I typically degass a week before bottling. That could be 11-12 months. Then they tell you to add a packet of Potassium Sorbate. I only use potassium sorbate if I had a stuck fermentation and would like some insurance that my bottles won't explode. My feeling is the fewer chemicals the better. The instructions claim if not used, the wine could become slightly carbonated; something I have not experienced.
I am throwing these questions out, because a lot of what I read in their pamphlet so far, doesn't match up with what I believe to be some basic wine making principals. I look forward to hearing from you all.
Let the discussion begin.